While most health experts agree we should be eating more fish (for all the reasons listed above), this Eat This, Not That! research has found the inflammatory potential of farmed tilapia to be greater than a burger, doughnuts - even pork bacon!

Is there research supporting or refuting this specific claim about the inflammatory potential of tilapia vs. bacon?

For individuals who are eating fish as a method to control inflammatory diseases such as heart disease, it is clear from these numbers that tilapia is not a good choice. All other nutritional content aside, the inflammatory potential of hamburger and pork bacon is lower than the average serving of farmed tilapia.

Notably, farmed tilapia may not contain the fatty oils viewed as making fish "healthy," though they will be a source of protein. Salmon, tuna, etc. contain oil because they consume oil-producing algae or smaller fish that eat the algae; tilapia fed on algae or quality food will also contain oil, but tilapia raised on other diets will not.
– jeffronicusJul 6 '17 at 16:05

Some of that is just the physiology of marine organisms; the reason we study algae for biofuels is they produce lipids. Here's a chart from government data showing that farm-fed tilapia has less than 200 mg of omega-3 per 3-ounce portion, compared to more than 1,500mg for wild herring: seafoodhealthfacts.org/seafood-nutrition/…
– jeffronicusJul 7 '17 at 16:08